N.J. reports 14% drop in food waste as DEP releases progress report during Earth Week
TRENTON, N.J. — New Jersey has reduced food waste by 14% since 2017, according to a new report released by the state Department of Environmental Protection during Earth Week.
The report tracks progress under the state’s Food Waste Reduction Act, which aims to cut food waste in half by 2030. Officials said the decline reflects efforts in waste prevention, food donation and composting.
“The considerable reduction in food waste is a strong indication of the work all of us – whether at home, at work, or in our schools and other institutions – are doing to ensure that food is not wasted and gets to people who really need it. This Earth Week, we urge everyone to keep up the good work and be even more mindful of donating food and working with organizations in their communities to prevent food waste, said Acting Commissioner Potosnak.”
The report estimates food waste dropped from nearly 1.5 million tons in 2017 to about 1.3 million tons in 2022. Data was compiled from state facility reports and a Rutgers University waste audit.
State officials said agriculture and food recovery programs continue to play a key role in reducing waste while improving food access.
“Agriculture, as an industry, is uniquely positioned to help New Jersey continue reaching goals in reducing food waste. At the same time, the Department’s programs address increasing food security for our residents,” said New Jersey Secretary of Agriculture Ed Wengryn. “Initiatives such as gleaning, whether from farm crops or supermarket surplus, supply food banks with fresh fruits and vegetables, ensuring that nutritious foods reach communities in need. Improved nutrition standards in school meals, options in meal selection and right sizing meal choices are ways we reduce food waste on the front end, along with higher quality meals and ingredients.”
Lawmakers also pointed to the connection between reducing waste and addressing hunger.
“I’m proud to see the work our state is committed to doing to feed its residents is paying off, and the reduction in food waste we are seeing is such a critically important part of that solution,” said Assembly Speaker Craig J. Coughlin. “It’s about making sure no food goes to waste when it can help a family in need and making better use of the resources we already have. With the goal of ending hunger by 2030 at the forefront of our efforts, the Legislature has had more than 40 bills on food insecurity signed into law, because nobody should be going hungry when we have the support to make a real difference.”
The DEP report highlights several initiatives supporting food waste reduction, including a statewide mapping tool that connects food donors with organizations, grants to colleges and local governments, and programs aimed at improving school food systems.
“There are a multitude of untapped opportunities to build food security in New Jersey through innovation that leverages our local food supply and reduces food waste,” said Mark Dinglasan, Executive Director of the New Jersey Office of the Food Security Advocate (OFSA). “As my office continues to work with our state agency peers to create greater transparency and stronger connections between our state’s farmers, growers, ranchers, fisheries, producers, retailers, and our residents, communities will be better positioned to reclaim their collective voice and choice in what foods are grown, harvested, produced, sold, served, donated and offered.
“OFSA is elated to be able to continuously partner with Acting Commissioner Potosnak and the tremendous teams at the DEP and my office stands ready to support however we can,” he added. “Efforts such as DEP’s development of a relevant mapping tool, its Environmental Justice Action Plan and the department’s service on the multidisciplinary Executive Committee of the three-year NJ Food Security Strategic Plan OFSA released in February are just a few examples of innovation and collaboration that can reduce food waste and build true food security for New Jerseyans.”
Officials said reducing food waste also has environmental and economic benefits.
“Reducing food waste benefits everyone,” Paul Baldauf, the DEP’s Assistant Commissioner for Air, Energy & Materials Sustainability said. “It is one of the most immediate ways to lower costs and emissions, and to use our resources wisely to make sure that excess food reaches the people who need it most.”
